Peanut Butter Cookie Pancakes

Sometimes I feel like I just want to break all the healthy food molds and eat breakfast for dessert. But honestly, I just can’t do it… because I actually really love being healthy. Yet, even in that desire, I want dessert for breakfast. I argue with myself over it a lot, and usually settle on chicken sausage and grapefruit (which is delicious, by the way).

But Saturdays. Saturdays are a time for going crazy, you know?

So this past Saturday I decided I would give in to my need (aka desire) for dessert for breakfast and make some delicious peanut butter oatmeal cookie pancakes. Then I decided it wasn’t really dessert if there wasn’t chocolate, so I had to add the chocolate chips in as well.

But, per usual, I argued with myself enough that I decided I had to do this in such a way that it could still be healthy. I mean, if I am going to truly love it, I need to not feel terrible afterwards, and I need to have the confidence that it was not altogether terrible for me.

So don’t be fooled. These look like dessert, but they are totally clean.

And they just happen to be full of protein as well. (That means they’re super filling and you’ll have leftovers and you’ll just HAVE to have dessert for breakfast again the next day!)

And they are dairy free.

And obviously they are gluten free as well.

And although they do have “sugar” in them (because everything has sugars), they don’t have any refined sugar at all!

And no one would ever know they’re so healthy because they’re so darn delicious.

So go ahead and make these for your Saturday brunch and fool your friends.

PS.. the best way to save leftover pancakes is to freeze them and pop them in the toaster! They’ll taste fresh this way, rather than being soggy if you microwave them!

Peanut Butter Cookie Pancakes

Here's What You Need:

1C gluten free all purpose flour

1/4C whole rolled oats

4tsp baking powder

1tsp salt

3tbsp Stevia baking blend

3/4C creamy all natural peanut butter, melted

2tbsp coconut oil

2 eggs

1-1/4C almond or coconut milk

1/2C dark chocolate chips, sugar free (Lily’s Brand works great!)

For Topping:

1/2C creamy all natural peanut butter

1/4C organic maple syrup

Here's What You Do:

Sift flour, oats, baking soda, stevia, and salt together in a mixing bowl.

Add eggs and stir to combine. Add peanut butter, coconut oil, and your milk of choice and stir until wet and dry ingredients are well combined. Do not over-mix.

Gently fold in chocolate chips.

Allow batter to sit while you heat pan.

Add a small amount of oil of your choice to a griddle or frying pan and heat on medium high. Watch to make sure oil does not smoke.

Use a 1/4 or 1/3C measuring cup to pour batter onto hot surface. When you see bubbles across the top and the edges begin to brown, gently flip. The pancakes will rise more on the second side. Do not flatten! Cook for approximately two minutes on the second side before removing from heat.

While your batches of pancakes are cooking, melt peanut butter and maple syrup together in a small saucepan, stirring occasionally until well mixed.

Serve pancakes with warm peanut butter topping and extra chocolate chips if desired! You can also simply have maple syrup on top if preferred!

Notes

You can use regular dairy milk if you’d like, and you can also use any regular chocolate chip- but this way there is no refined sugar.